Introduction

This 4-Way Dip is a party favorite that combines four delicious flavors in one pan. With a biscuit crust and four distinct creamy dips—buffalo chicken, spinach-artichoke, pizza, and jalapeño popper—it’s perfect for any gathering or game day.

Ingredients

Cooking spray
2 (16.3-oz.) tubes biscuit dough
4 tbsp. unsalted butter, melted
1/2 cup finely grated Parmesan, plus 2 tbsp. and 1/4 cup divided
1/2 tsp. garlic powder
3 (8-oz.) packages cream cheese, softened
3 cups shredded mozzarella
1 1/2 cups shredded cooked chicken
1/4 cup buffalo sauce
1 tbsp. ranch dressing
1/2 cup shredded cheddar, divided
3/4 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped artichoke hearts
1/3 cup sour cream
1/4 cup shredded Gruyère
1/4 cup shredded Monterey Jack
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1/4 cup ricotta
1 tsp. Italian seasoning, divided
1/2 cup pizza sauce
1/4 cup mini pepperoni slices
4 slices cooked bacon, crumbled
2 jalapeños, seeded and finely chopped
Blue cheese crumbles, finely sliced chives, chopped fresh parsley, and torn fresh basil for topping

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Grease a baking sheet with cooking spray.
Step 2: Cut each biscuit into 4 pieces and pinch the edges together to form balls. Arrange the biscuit balls around the edges of the prepared baking sheet, then in lengthwise and crosswise lines to create four quadrants.
Step 3: Brush the biscuits with melted butter, then sprinkle with Parmesan and garlic powder.
Step 4: In a large bowl, use a handheld mixer to beat the cream cheese and mozzarella on medium speed until combined.
Step 5: For the Buffalo Chicken Dip: In a separate bowl, combine shredded chicken, buffalo sauce, ranch dressing, and 1/4 cup shredded cheddar. Mix this into one quarter of the cream cheese mixture, then spread into one quadrant on the baking sheet. Top with a little more cheddar.
Step 6: For the Spinach-Artichoke Dip: Mix chopped spinach, artichoke hearts, sour cream, Gruyère, minced garlic, a pinch of crushed red pepper flakes, 2 tbsp Parmesan, and half of the cream cheese base. Spread into the second quadrant.
Step 7: For the Pizza Dip: Stir pizza sauce, mini pepperoni slices, ricotta, 1 tsp. Italian seasoning, 1/4 cup Parmesan, and 1/4 shredded mozzarella into a quarter of the cream cheese mixture. Spread in the third quadrant.
Step 8: For the Jalapeño Popper Dip: Add most of the cooked bacon (reserving some for topping), chopped jalapeños, remaining sour cream, Monterey Jack, and remaining 1/4 cup cheddar to the final quarter of the cream cheese mixture. Spread into the last quadrant and top with reserved cheddar.
Step 9: Bake the entire baking sheet until biscuits are golden brown and cheeses are melted, about 30 minutes.
Step 10: Once baked, top the buffalo chicken dip with blue cheese crumbles and chives, the spinach-artichoke dip with fresh parsley, the pizza dip with torn basil leaves, and the jalapeño popper dip with reserved bacon crumbles.

Tips & Variations

Use fresh, cooked chicken for best texture in the buffalo dip.
Feel free to substitute roasted red peppers for artichokes if preferred in the spinach-artichoke dip.
For extra spice, leave some jalapeño seeds in the popper dip mix or add hot sauce to taste.
Swap biscuit dough with puff pastry for a flakier crust.
Top the finished dips with extra fresh herbs to brighten flavors and presentation.

Storage

Store any leftover dip covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts, stirring occasionally to maintain even heat. The biscuit crust may lose some crispness upon reheating but will remain tasty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can assemble the dip up to a day in advance, cover it tightly with plastic wrap, and refrigerate. Bake just before serving for best results.

What can I substitute for the biscuit dough?

If you prefer, puff pastry or pre-made crescent roll dough can work as a crust alternative, offering a different texture but still delicious results.

4-Way Dip Recipe

Print Recipe

★★★★★

5 from 126 reviews

This 4-Way Dip is a crowd-pleasing appetizer featuring four distinct and delicious dips—Buffalo Chicken, Spinach-Artichoke, Pizza, and Jalapeño Popper—baked alongside buttery Parmesan biscuit dough, creating a delightful party platter full of cheesy, savory flavors and perfect for sharing.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: Serves about 12 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Biscuit Dough and Base

Cooking spray, as needed
2 (16.3-oz.) tubes biscuit dough
4 tbsp. unsalted butter, melted
1/2 cup finely grated Parmesan cheese, divided
1/2 tsp garlic powder

Dip Base

3 (8-oz.) packages cream cheese, softened
3 cups shredded mozzarella cheese

Buffalo Chicken Dip

1 1/2 cups shredded cooked chicken
1/4 cup buffalo sauce
1 tbsp. ranch dressing
1/2 cup shredded cheddar cheese, divided

Spinach-Artichoke Dip

3/4 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped artichoke hearts
1/3 cup sour cream
1/4 cup shredded Gruyère cheese
1/4 cup shredded Monterey Jack cheese
2 garlic cloves, minced
2 tbsp. finely grated Parmesan cheese
Pinch of crushed red pepper flakes

Pizza Dip

1/4 cup finely grated Parmesan cheese
1/4 cup ricotta cheese
1 tsp Italian seasoning, divided
1/2 cup pizza sauce
1/4 cup mini pepperoni slices
1/4 cup shredded mozzarella cheese

Jalapeño Popper Dip

4 slices cooked bacon, crumbled (plus extra for topping)
2 jalapeños, seeded and finely chopped
1/3 cup sour cream (included in base dip mixture)
1/4 cup shredded Monterey Jack cheese (included in base dip mixture)
1/2 cup shredded cheddar cheese, divided (part used here)

Toppings

Blue cheese crumbles
Finely sliced chives
Finely chopped fresh parsley
Torn fresh basil

Instructions

Bake Preparation: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a baking sheet with cooking spray to prevent sticking.
Prepare Biscuit Dough: Cut each biscuit into 4 pieces and pinch the edges together to form a ball shape. Arrange these biscuit balls around the edges of the prepared baking sheet and then create lengthwise and crosswise lines down the center of the sheet to form four separate quadrants.
Brush Biscuits: Brush the biscuit balls with melted butter, then sprinkle Parmesan cheese and garlic powder evenly over the biscuits to add flavor and promote golden crust.
Mix Dip Base: In a large bowl, use a handheld mixer on medium speed to beat the cream cheese and shredded mozzarella together until well combined and smooth.
Prepare Buffalo Chicken Dip: In a medium bowl, mix the shredded cooked chicken with buffalo sauce, ranch dressing, and half of the shredded cheddar cheese. Spread this mixture evenly into one of the quadrants on the baking sheet.
Prepare Spinach-Artichoke Dip: Combine thawed and drained spinach, chopped artichoke hearts, sour cream, Gruyère, Monterey Jack, minced garlic, Parmesan cheese, and crushed red pepper flakes. Mix well and spread into the second quadrant.
Prepare Pizza Dip: Mix Parmesan, ricotta cheese, half of the Italian seasoning, pizza sauce, mini pepperoni slices, and shredded mozzarella. Spread this pizza dip into the third quadrant.
Prepare Jalapeño Popper Dip and Assembly: To the remaining dip base from step 4, add most of the crumbled bacon (reserve some for topping), chopped jalapeños, sour cream, Monterey Jack, and the remaining shredded cheddar cheese. Stir to combine thoroughly and spread into the last quadrant on the baking sheet. Then, top this quadrant with the remaining cheddar cheese.
Bake: Place the baking sheet in the preheated oven and bake for about 30 minutes or until the biscuit dough is golden brown, and the cheese in all four dips is melted and bubbling.
Final Toppings: Once baked, sprinkle blue cheese crumbles and sliced chives over the Buffalo Chicken Dip, chopped parsley over the Spinach-Artichoke Dip, torn fresh basil over the Pizza Dip, and reserved crumbled bacon over the Jalapeño Popper Dip to finish with fresh, vibrant garnishes.

Notes

Make sure to squeeze out as much water as possible from the thawed spinach to prevent watery dip.
Use cooked chicken that is well shredded for best texture in the Buffalo Chicken Dip.
Adjust the amount of jalapeños to control the heat level in the Jalapeño Popper Dip.
Serve this dip warm for best flavor and gooey texture.
You can prepare the dips a few hours ahead and refrigerate before baking, just increase baking time slightly to ensure everything is heated through.

Keywords: 4-Way Dip, Party Dip, Buffalo Chicken Dip, Spinach Artichoke Dip, Pizza Dip, Jalapeño Popper Dip, Biscuit Appetizer, Crowd-Pleasing Dip, Cheesy Baked Dip